Pasta with Brussels Sprouts Garlic Sauce

Ingredients

• 400 g whole wheat pasta (farfalle)
• Salt
• 250 g Brussels sprouts
• 2 red chili peppers
• 3 Garlic cloves
• 4 sprigs Parsley
• 30 g Parmesan cheese (1 piece)
• 3 tbsp olive oil
• black pepper

Instructions

1. 1.

   Cook the pasta in boiling salted water according to package instructions until al dente.

2. 2.

   Meanwhile, wash and trim the Brussels sprouts, cut off stems and separate leaves. Blanch them in boiling salted water for 3–5 minutes, drain, rinse with cold water, and let them dry well.

3. 3.

   Wash, deseed, and dice the chili peppers. Peel the garlic and slice thinly. Wash the parsley, shake it dry, chop the leaves. Grate the parmesan.

4. 4.

   Heat the oil in a pan. Lightly brown the garlic over medium heat. Add the diced chilies and sauté for 1 minute. Stir in the Brussels sprouts.

5. 5.

   Drain the pasta, let it dry slightly, then add it to the pan and mix well. Season with salt and pepper, then fold in the parsley.

6. 6.

   Divide the pasta onto four plates and sprinkle grated parmesan on top.